Crispy Paleo Kale ChipsJune 3, 2011 4 Comments
Sometime after switching to a Paleo diet it will happen. You will develop a desire for something crunchy. Maybe it will happen in your second week, while your body is still wrestling with its bread and carb addiction. Maybe it will be several months down the road, and you will suddenly realize that there just hasnt been a lot of “crunch” factor in your life lately. Well, whenever it occurs, be ready to combat it with this extremely easy and healthy alternative.
These crunchy crisp Paleo kale chips will not stand up to a generous dip into salsa, pico de gallo or guacamole, but on their own, they will help satiate that need for your teeth to crunch.
NOTE: For a clever dip delivery system I recommend sliced cucumber for salsa or guacamole. It has a neutral flavor like tortilla chips, and if fresh, provides a wonderful crunchy “snap” sound that helps your brain calm down at your favorite Mexican joint while waiting for your NorCal Margarita to arrive. Ask for a side of sliced cucumber the next time you are out to eat at a Mexican Restaurant – and enjoy watching the server’s face get all bunched up!
Crispy Paleo Kale Chips
- 2 Bunches Fresh Kale (Green or Red Variety)
- Extra Virgin Olive Oil
- Sea Salt
- Garlic Powder (additional dried ground spices to your taste)
SPECIAL EQUIPMENT NEEDED: Olive Oil Mister, Salad Spinner
PROCEDURE: Heat oven to 325 F. Separate Kale leaves. Cut leafy part away from the tough stem. Cut leafy parts into tortilla chip sized pieces. Wash and dry kale in a Salad Spinner. Pat away any remaining water with a paper towel. Lay Kale pieces on cookie sheet pan. Lightly mist the leaves with olive oil. Sprinkle with sea salt and garlic powder (or your favorite ground spice flavors – chipotle, sage, cayenne, onion, pepper, etc) With tongs, carefully flip leaves over on sheet pan and repeat misting and spice procedure. Place sheet pan in oven for 9-13 minutes depending on thickness of leaves and desired degree of doneness. Flip leaves with tongs once at the midway point. Remove sheet pan from oven, and place leaves on serving plate. Serve and Enjoy!
NUTRITION INFO: Serving size 1/4 batch, Calories 139, Total Fat 12.8g, Sat. Fat 1.6g, Cholest. 0mg, Sodium 149mg, Carb 6.9g, Fiber 1.4g, Sugar 0g, Protein 2.2g